I love eating Pad Thai, but (almost) every time I try to order it in a restaurant, MSG is already in the sauce which they can’t omit. Whoomp Whoomp! That’s why I love to make my own!
I also like to switch up my nut butters – sometimes I use almond butter instead of using peanut butter that is often used in Pad Thai recipes. Peanuts are more susceptible to being contaminated with Aflatoxin, which is associated with an increased risk of liver cancer – so it’s not a nut butter I eat on a daily basis. Besides, according to this analysis, almond butter has 69% more calcium, twice as much fiber, 86% more iron, and 169% more vitamin E than peanut butter.
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- 1 small package of flat wide brown rice noodles (8 ounces)
- 1 tablespoon coconut oil
- 2 cups broccoli florets
- 2 carrots, grated
- ½ yellow onion, thinly sliced
- 2 garlic cloves, minced
- Sea salt and pepper, to taste
- 2 scallions, chopped
- 4 lime wedges
- 1 tablespoon almond butter
- 3 tablespoons hot water
- 2 tablespoons low sodium tamari
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Pinch red pepper flakes
- Cook the brown rice noodles according to package instructions and set aside.
- While the noodles are cooking make the almond sauce. In a small bowl mix the almond butter with the hot water and whisk until combined. Add the rest of the ingredients and whisk again until combined.
- In a saute pan, add 1 tablespoon of oil over medium high heat. Add the broccoli, carrots and onion and cook for 4-5 minutes. Add the garlic and cook an additional 1-2 minutes.
- Add the almond sauce and rice noodles to the pan and toss to combine. Season with salt and pepper. Take off the heat and top with the scallions and lime wedges. Enjoy!
Please share this recipe with your friends and plan to make this for your next meal together!